Vitamin C is important for several biological processes that are relevant to skeletal muscle. It is involved in the synthesis of collagen and carnitine, acts as an antioxidant (1), and recent animal studies have shown that deficiency can lead to muscle atrophy and loss of strength and physical function (2,3). Maintaining an adequate vitamin C status may be important for maintaining muscle mass, muscle strength and physical function during ageing and for preventing sarcopenia. Prior epidemiological research investigating vitamin C and muscle strength or physical function in humans has mainly focused on dietary vitamin C. In this study, we investigate associations between both plasma and dietary intakes of vitamin C and measures of muscle strength and physical function in adult men and women.

Cross-sectional data from the third health check of the European Prospective Investigation into Cancer and Nutrition (EPIC)-Norfolk cohort were provided. Over 5,000 participants (age 48 to 92 years) had full datasets for analysis. Plasma vitamin C was measured from non-fasting blood samples by fluorometric assay and organised into categories for analysis (low <25mmol/L, suboptimal 25 to <50mmol/L, optimal ≥50mmol/L). Dietary vitamin C intake was assessed using a food frequency questionnaire and categorised into quintiles for analysis. Hand grip strength was measured using a hand-held dynamometer and normalised by dividing by height2 (HGSht). Physical function was assessed using 4m gait speed (GS) and time to complete 5 chair stands (CS). Multiple linear regression, including relevant lifestyle, medical, biological, and dietary covariates (percent energy intake (EI) from protein, and ratio of EI to estimated energy requirement), was used to investigate associations between dietary and plasma vitamin C and HGSht, GS, and CS. Least square means were calculated via linear regression analysis.

Women with low versus optimal plasma vitamin C had 0.54 kg/m2 lower HGSht (p = 0.009), 0.11m/s slower GS (p < 0.001), and an increased CS time of 1.03s (p = 0.028). In men, no association was found between plasma vitamin C and grip strength. Men with low versus optimal plasma vitamin C had 0.05 m/s slower GS (p= 0.01) and an increased CS time of 0.71s (p = 0.026). No associations were found between dietary vitamin C and grip strength in men or women, or with GS and CS in men. Compared with Q1, women in Q2 and Q5 of dietary vitamin C intake had 0.04 m/s faster GS (p < 0.01 for both), and women in Q4 and Q5 had 0.67s (p = 0.002) and 0.57s (p = 0.013) faster CS times respectively.

These results suggest that maintaining optimal vitamin C status may be important for maintaining physical function in both men and women. These associations should be investigated prospectively to confirm our findings.

Cereal-based foods provide essential energy, protein, fiber, and vitamins. The combination of various grains and fruits enhances the nutritional value of the product.(1) Processed cereals are commonly used as complementary foods when breast milk or infant formula alone no longer meets infants’ dietary needs. The World Health Organization (2) defines complementary feeding as introducing nutrient-rich foods and liquids alongside breast milk, typically starting at six months when infants require additional energy and nutrients. Complementary foods should be energy-dense, rich in essential amino acids, vitamins, and minerals, and free from harmful anti-nutritional components. Malnutrition, including under- nutrition and obesity, is a concern during this critical period. In Nigeria, complementary feeding practices remain low, with national adherence at just 10 % leading to health risks. This study aims to assess the mineral content of locally produced cereals made from bananas, carrots, sorghum, millet and soybeans.

Each grain (millet, sorghum, and soybean) were processed separately by weighing 2 kg, destoning, washing, drying at 50°C for three hours in an oven (turned every 20 minutes). Milling storage in airtight containers after cooling. Banana and carrot were washed, diced, and dried in a dehydrator at 35°C for seven hours before milling. The flours were weighed and milled into five formulations: Sample 1 (10% banana, 10% carrot, 30% millet, 40% sorghum, 10% soybean); Sample 2 (10% banana, 10% carrot, 40% millet, 30% sorghum, 10% soybean); Sample 3 (10% banana, 10% carrot, 25% millet, 25% sorghum, 30% soybean); Sample 4 (10% banana, 5% carrot, 35% millet, 35% sorghum, 15% soybean); and Sample 5 (20% each of banana, carrot, millet, sorghum, and soybean). Iron, calcium, magnesium and potassium contents were determined in each sample using Atomic Absorption Spectrophotometry after acid digestion and filtration. ANOVA & correlation analysis were used to determine significant differences.

Potassium was the highest mineral found in all samples (52.22 mg/100g in sample 1), while magnesium was the lowest mineral across. Samples 1,2,3,4,5, showed iron concentration (3.76, 3.25, 3.56, 4.47, 3.71mg/100g respectively) and calcium content (5.94, 5.89,6.98,5.24,5.26mg/100g respectively). Compared to Bello(3), which included African yam beans, iron, calcium, and potassium levels were lower, likely due to ingredient differences and post-harvest handling. Oyegoke(4) reported lower iron (0.48 mg/100g), calcium (1.76 mg/100g), and potassium (14.08 mg/100g) than our study, possibly due to the banana’s contribution to potassium, iron, and magnesium.

The work indicates blend sample 4 contains the highest iron and calcium contents. These minerals are very essential for maintenance, growth and development of children and therefore sample 4 is a premium blend nutritious enough to serve as complementary food. The blend contains food items high in other nutrients such as unsaturated fat, protein and other essential macro and minerals housed in soyabeans and millet in high quantity.

The global population is rapidly increasing, with the United Nations projecting 9.8 billion people by 2050(1). This growth places mounting pressure on both the environment and the global food system. Shifting dietary habits—particularly reducing the intake of environmentally intensive animal products in favour of plant-based alternatives—can help mitigate this impact(2). However, changing meat consumption behaviour is complex, influenced not only by physical needs but also by psychological, cultural, emotional, and moral factors(3). This study aimed to explore how meat alternatives influence the perceived health of young vegetarian adults, using the Positive Health model, which includes six dimensions: bodily functions, mental well-being, meaningfulness, quality of life, participation, and daily functioning(4-5).

A phenomenological qualitative design was employed, using semi-structured interviews to examine the perceived health effects of meat alternatives among young vegetarians.

Participants (N=12) were aged 18–30 and had adopted a vegetarian diet after age 15. The study followed COREQ guidelines, ensuring transparency in recruitment, data collection, and analysis. The interviews were transcribed verbatim. The transcripts were analysed in ATLAS.ti using a thematic analysis approach.

Findings reveal that meat alternatives influence multiple dimensions of positive health, particularly through their convenience, taste, and ethical alignment. For example, participants reported enhanced enjoyment of life due to the improved taste and availability of meat alternatives, with one participant noting they are now “little moments of happiness.” Mental well-being was often indirectly affected; several participants mentioned reduced stress in social settings due to the ease of finding vegetarian options. The dimension of meaningfulness was strongly tied to ethical and sustainability considerations, where one participant emphasised reducing their ecological footprint, while another participant expressed satisfaction in “not eating animals”, linking a dietary choice to their own ethical principles.

Themes such as upbringing and motivations for dietary change also emerged, highlighting how early experiences or parenting roles shape dietary decisions. Notably, convenience surfaced as a cross-cutting concept influencing mental well-being, participation, and daily functioning—underscoring the interconnectedness of perceived health domains.

This study offers a novel, holistic perspective on the role of meat alternatives in perceived health, extending beyond nutritional value to psychological and social dimensions. By framing health more broadly through the Positive Health model, this research underscores the potential of meat alternatives to support sustainable dietary transitions and encourages greater awareness of their multidimensional impact.

Food insecurity in higher education institutions has become a growing concern over the past two decades, with evidence suggesting high prevalence rates and adverse impact on academic performance (1). Food-insecure students are said to score lower grades and less likely to progress through university as compared to their counterparts who are food secure(2). However, little is known about the underlying mechanisms by which food insecurity affects academic performance. The only known pathway in previous studies is via psychological distress or poor mental health (3). The cross-sectional study investigated whether the association between food insecurity and students’ average grade is mediated by coping styles and psychological distress.

Participants (n = 381), recruited from nine UK universities, completed an online survey consisting of the 10-item U.S. Department of Agriculture Adult Food Security Survey Module (4), the 28-item Brief COPE Inventory (5), the Depression Anxiety Stress Scale-21 (DASS-21) (6), a measure of perceived academic impact of food insecurity, self-reported average grade, and demographic information. Pearson’s bivariate correlation was used to examine associations between variables, and structural equation modelling for the hypothesised mediation analysis.

Over half of the participants (58.5%) were classified as food insecure, with 37.8% experiencing food insecurity with hunger. Food insecurity was significantly associated with coping styles—problem-focused coping (r = 0.193, p < 0.01), emotion-focused coping (r = 0.299, p < 0.01), and avoidant coping (r = 0.390, p < 0.01)—as well as with psychological distress—depression (r = 0.341, p < 0.01), anxiety (r = 0.331, p < 0.01), and stress (r = 0.299, p < 0.01). In the final structural equation model, food insecurity did not directly affect students’ average grade (b = −0.072, SE = 0.153, p = 0.637), but had a significant indirect effect via coping styles and psychological distress (b = −0.089, 95% CI: −0.165 to −0.024, p = 0.025), as hypothesised.

This study highlights that the way students cope with food insecurity, and the attending psychological distress can negatively impact academic outcomes. Food insecurity interventions should include components that foster resilience, healthy coping and mental health to mitigate its impact on academic success.

The National Dietary and Nutrition Survey(1) confirmed the high prevalence of suboptimal vitamin D intake and status in the United Kingdom (UK) population. The UK Scientific Advisory Committee on Nutrition report in 2024(2) focused on identifying new food vehicles for vitamin D fortification. Given that dairy products are staple foods in the UK diet which may be possible vehicles for fortification, this study aims to examine the efficacy of vitamin D-fortified dairy products for improving serum 25-hydroxyvitamin D [25(OH)D] concentration using data from randomised controlled trials (RCTs).

The search was conducted in PubMed, Embase, and Web of Science. After abstract/title and full-text screen, 35 eligible RCTs with interventions using vitamin D3-fortified cheese (n = 5), vitamin D3-fortified milk/milk powder (n = 15), vitamin D3-fortified yoghurt/yoghurt drinks (n = 11), vitamin D2-fortified milk/milk powder (n = 3), and vitamin D-fortified (form unknown) milk/milk powder (n = 8) and vitamin D-fortified (form unknown) yoghurt/yoghurt drinks (n = 4) were identified and included in the meta-analysis. Meta-analysis of the mean difference (MD) of serum 25(OH)D concentration between the baseline and endpoint was performed in a random effects model using STATA 18.0.

Results showed that serum 25(OH)D concentrations were significantly increased by vitamin D3-fortified milk/milk powder (MD: 17.20 nmol/L, 95% CI: 11.74 – 22.65 nmol/L, p < 0.001, I2= 95.96%), vitamin D3-fortified yoghurt/yoghurt drinks (MD: 26.22 nmol/L, 95% CI: 18.68 – 33.77 nmol/L, p < 0.001, I2 = 97.21%), vitamin D2-fortified milk/milk powder (MD: 11.61 nmol/L, 95% CI: 9.31 – 13.91 nmol/L, p < 0.001, I2 = 0%), vitamin D-fortified (form unknown) milk/milk powder (MD: 13.58 nmol/L, 95% CI: 8.53 – 18.63, p < 0.001, I2 = 97.52%) and vitamin D-fortified (form unknown) yoghurt/yoghurt drinks (MD: 27.74 nmol/L, 95% CI: 16.83 – 38.64 nmol/L, p < 0.001, I2 = 91.16%). Although vitamin D3-fortified cheese did not show statistically significant results (MD: 16.78 nmol/L, 95% CI: -3.61 – 37.16, p = 0.11, I2 = 99.33%), the results became significant by omitting one study when a leave-one- out analysis was conducted (MD: 24.13 nmol/L, 95% CI: 4.69 – 43.58, p = 0.015, I2 = 89.89%). Subgroup analysis of each dairy product was conducted but heterogeneity remained high in general (I2 ≥ 75%)(3).

In conclusion, these findings demonstrate that vitamin D-fortified dairy products are effective in improving serum 25(OH)D concentration.

Spontaneous coronary artery dissection (SCAD) is a non-atherosclerotic cause of ACS that predominately affects middle-aged women with minimal cardiovascular risks(1). Even though SCAD is not associated with poor diets, studies have reported hypertension and dyslipidaemia as common risk factors in SCAD, which could increase their risk of cardiovascular disease(2,3). This study aimed to better understand the health profile of early diagnosed people with SCAD.

Participants took part in three 24-hour dietary recalls (two weekdays and one weekend day), analysed with Nutritics. Body mass, height, and waist circumference were measured by the participants, instructed by the researcher. Data were used to calculate body mass index (BMI) and waist-to-height ratio. Mean% energy of carbohydrate, free sugar, fat, saturated fat (SFA), monounsaturated fat (MUFA), and polyunsaturated fat (PUFA) were compared to dietary reference values (DRVs) using one-sample t-test. A P value <0.05 was regarded significant. This study was approved by Edge Hill University’s Health Research Ethics Committee (ETH2223-0225).

From a total of 48 participants, 31 (30 female and one male) met the inclusion criteria. Mean age (± Standard deviation [SD]) of the participants was 50.2 ± 10.4 years. BMI indicated that 6.5% of participants were underweight, 51.6% had a healthy weight, 29% were overweight, and 12.9% had obesity. Waist-to-height ratio showed that 41.9% of participants had healthy central adiposity, 45.2% had increased central adiposity, and 12.9% had high central adiposity. Mean daily energy intake was 1613.4 ± 506.3 kcal/day. Mean intakes of carbohydrate, free sugar, fibre, fat, SFA, MUFA, PUFA, and sodium were 179.2 ± 61.1 g/day, 14.8 ± 10.7, 20.2 ± 7 g/day, 67.5 ± 24.4 g/day, 22.7 ± 8.40 g/day, 15.7 ± 9.9 g/day, 7.9 g/day ± 5.8, and 1856.7 ± 704.3 mg/day, respectively. Fat, SFA, MUFA, PUFA, carbohydrate and free sugar contributed 37.3 ± 5.2%, 12.2 ± 3.4%, 8.8 ± 4.1%, 5.6 ± 7.5%, 44.5 ± 6.2%, and 4.3 ± 3.43% of total energy, respectively. Fat and SFA were significantly (p <0.001) higher than DRVs of 33% and 10%, respectively. MUFA was significantly (p <0.001) lower than the 12% DRV, whilst PUFA was not significantly different than the 6% DRV (p 0.790). Carbohydrate and fibre were significantly (p <0.001) lower than DRVs of 50% and 30 g/day, respectively. There was no significant difference between free sugar and the 5% DRV (p 0.298).

Cardiometabolic risk linked to adverse anthropometry was prevalent in a large proportion of this cohort. If unaddressed, this may increase risks for developing atherosclerotic cardiovascular disease, which could be accelerated by dietary risk factors associated with increased SFA, reduced fibre and MUFA intake. Future efforts are needed to address cardiovascular risks in SCAD.

Adolescents’ food choices as snacks typically consist of energy-dense and nutrient-poor foods, with fruits and dairy products contributing a smaller proportion.(1) This pattern may put adolescents at increase cardio metabolic risk. However, there is a lack of study examining the association between snack characteristics such as frequency, energy density (ED), and snack nutritional quality with cardio metabolic risk in adolescents. This study aims to examine the association between snack characteristics (snack frequency, ED and nutritional quality) with diet quality and cardiometabolic risks among a nationally representative sample U.S. adolescents.

Cross-sectional dietary data collected using a 24-hour dietary recall from the 2011-2016 National Health and Nutrition Examination Survey (1,999 boys and 1,897 girls aged 12–19 years) were analyzed. Snack frequency was measured as the number of snacks per day, self-reported by participants. Snack ED was calculated both with and without beverages. Snack nutritional quality was assessed using the Hybrid Nutrient Density Score. The associations for snack characteristics with diet quality (Healthy Eating Index-2015) and continuous cardiometabolic risk factors (fasting blood glucose, triglyceride, total cholesterol, high-density lipoprotein, low-density lipoprotein, blood pressure, waist circumference, metabolic syndrome risk score) were examined using multiple linear regression, stratified by sex and adjusted for important covariates.

Higher snack nutritional quality (β [95% CI]: boys 0.31 [0.09, 0.52]; girls 0.44 [0.30, 0.57]; p < 0.01, p < 0.001), and snack ED excluding beverages (β [95% CI]: boys -1.82 [-2.52, -1.12]; girls -1.75 [-2.69, -0.82]; p < 0.001) were associated with higher diet quality, in both sexes. Among girls, higher snack frequency was associated with lower waist circumference and lower fasting blood glucose. Additionally, higher snack ED and nutritional quality were associated with lower waist circumference and triglycerides, respectively. No associations between snack characteristics and cardiometabolic risks were observed for boys.

Findings suggest strategies to improve adolescent snack nutritional quality and ED may improve overall diet quality. However, few modest associations were observed between snack characteristics and cardiometabolic risk indicators among girls. Prospective studies are needed to further investigate the relationship between snack characteristics and adolescent health outcomes.

Reducing animal-based food consumption can lower global greenhouse gas emissions and the risk of noncommunicable diseases(1). Previous research has primarily explored adults’ adoption of non-animal proteins (e.g. legumes, mycoprotein/Quorn, plant-based meat alternatives, tofu)(2), often without considering the factors that influence their consumption within families. This is key because parents typically purchase and prepare food for themselves and for their children. This sequential mixed methods study explored the enablers, barriers and strategies to increase non-animal protein intake among UK families.

We recruited UK parents of children aged 6 months to 16 years. In Study 1 (n=32; 78% White British, 78% mothers), qualitative data were collected via seven online focus groups, recruited through social media and diverse community advertisements. Focus groups explored factors influencing family consumption of non-animal proteins, and attitudes towards increasing consumption. Data were analysed using Framework Analysis in NVivo and informed a large online questionnaire (hosted in Qualtrics). In Study 2, 1,016 parents (80.2% White British, 53.5% mothers) were recruited via Prolific (online platform) and community advertisements. Measures included parent and family socio-demographics; family protein consumption frequency (via food frequency questionnaire); diets followed; parental perceptions about six non-animal proteins (nutrient composition, quality, satiation, processing, artificialness and healthiness); and barriers, enablers and strategies to increasing non-animal protein consumption among families. Descriptive analyses were conducted.

Parents in Study 1 (focus groups) followed predominantly omnivore (56%) diets, with fewer following flexitarian (19%), pescetarian (13%), vegetarian (9%) and vegan (3%) diets.

Qualitative data suggested that cost, taste, processing, protein quality, nutrient content, and healthiness of animal and non-animal proteins influenced parents’ decisions. Most parents preferred their family to eat the same meals together. As a result, convenience in meal preparation, along with their child’s preferences and level of fussiness, strongly influenced the family’s non-animal protein consumption. Most parents in Study 2 (online survey) followed an omnivore (81.5%) diet, with flexitarian (9.1%), pescetarian (1.4%), vegetarian (5.5%) and vegan (1.6%) diets being less common. On average, families consumed non-animal proteins 1.25 (±1.43) times per day, with vegetarian (2.69/day±1.75) and vegan (2.95/day±1.60) parents reporting higher frequency of consumption than omnivore (1.05/day±1.07), pescetarian (1.45/day±0.62) and flexitarian (1.62/day±1.68) parents. A larger proportion of parents perceived legumes and pulses to be a high quality source of protein (85%), compared to tofu (50%), vegetable-based products (50%), mycoprotein (45%), wheat-based products (42%) and plant-based meat alternatives (39%).

Findings highlight convenience and ability to incorporate within family meals as key factors influencing non-animal protein intake among families. Cost, taste, processing, protein quality, nutrients, and healthiness also shape parental willingness to introduce to their families, however perceptions vary by protein source. These insights can inform strategies (e.g. educational tools and product development) to support greater acceptance and consumption of non-animal proteins in families.

The recommended intake of iodine during pregnancy is 250 µg/day (1). Iodine is a crucial micronutrient for offspring brain development, and previous research has shown that iodine deficiency can negatively influence offspring neurodevelopment (2,3). This analysis examines the relationship between maternal iodine intake during pregnancy and behavioural difficulties in children at 81 months (6.75 years).

Women were from the Avon Longitudinal Study of Parents and Children (ALSPAC) who had singleton pregnancies and iodine intake data. Iodine intake was assessed at 32 weeks of gestation using a food frequency questionnaire (FFQ) (4) (n = 11,748). Behavioural difficulties at 81 months were assessed using the Strengths and Difficulties Questionnaire (SDQ), including prosocial, hyperactivity, emotional, conduct, peer and total difficulties.

Linear and non-linear regressions were used to explore the relationships after adjusting for confounders based on previous literature and a directed acyclic graph (pre-pregnancy body mass index, intake of goitrogen-rich foods, alcohol intake, maternal and paternal education level, parity, age of mother at last menstrual period and energy intake).

Likelihood ratio tests suggested that maternal iodine intake was non-linearly associated with peer (χ2(1) = 303.66, p = 4.95E-38) and total behavioural difficulties (χ2(1) = 178.61, p = 2.39E-16). Restricted cubic spline plots indicated there was an L-shaped relationship where iodine intake ≥150 µg/d was associated with lower behavioural scores (peer and total) (i.e. fewer behavioural difficulties) and intakes below 120 µg/g were associated with higher behavioural scores (i.e. more behavioural difficulties). Total behavioural scores steadily increased beyond intakes of 200 µg/d.

Maternal iodine intake at 150-200 µg/d during pregnancy was associated with fewer peer and total behavioural difficulties in later childhood, reinforcing the importance of maintaining iodine intakes in pregnant women. However, excessive intake may have detrimental effects, in line with previous research in a Norwegian cohort (outcomes at 3 years old) (3). Future research should investigate the mechanisms underlying this association and consider how offspring iodine intake may moderate this association.

The importance of healthy eating in early years settings for the prevention of childhood obesity and dental decay is well recognised(1). Public Health England commissioned the development of example menus to guarantee alignment to current government dietary recommendations, including the reduction of free sugar intake(2). The aim of this study was to evaluate the impact of substituting the desserts in these example menus by apple, on free sugars and other nutrients and energy.

The 3-week Spring/Summer menu was analysed; quantities of ingredients for one daily serving for a child aged one to four years, for each recipe, were entered into the nutritional analysis software Nutritics (v5.096, Dublin, Nutritics, 2019). Imputed recipes were divided into two menu sets: Dessert-menu (existing examples) and Apple-menu (existing examples with dessert substituted by 40g of unprocessed apple, recommended portion size for this age). Macronutrients, calcium, vitamins C, D, and A, sodium, free sugar, iron, zinc, fibre, and energy intake were calculated for a full day, morning (morning snack and lunch) and afternoon (afternoon snack and tea) sessions. Averages of energy and nutrients for each session were compared against the recommended energy and nutrients via one-sample T- Test (SPSS, v28, p<0.05 considered significant).

Compared to dietary recommendations, free sugar was significantly lower (p<0.001) for the full day (-10.2g), morning session (-6.3g) and afternoon session (-4.5g) for Apple-menu, but was not significantly different for Dessert-menu, for the same sessions. Carbohydrates were significantly lower for the Apple-menu full day (-16.3g, p=0.002) and afternoon session (-8.5g, p=0.011) but not for Dessert-menu, for the same sessions. Moreover, for Apple-menu, energy intake was significantly lower for the full day (-125.9Kcal, p<0.001), along with calcium for the morning session (-52.5mg, p=0.004), and fat for the afternoon session (-3.8g, p=0.005); whilst not significant differences were observed for the Dessert- menu.

Substituting the desserts of the 3-week Spring/Summer menu by apple reduced free sugar content, but also other nutrients, namely energy, fat, carbohydrates and calcium. With easier access to early year settings for younger children recently introduced(3), to revise current menu examples supporting the reduction of free sugar intake whilst maintaining their nutritional adequacy it is paramount. This could be achieved by fortifying example menus with foods containing healthier fats, wholegrain carbohydrates and dairy products but also by further limiting the intake of sweet based desserts by increasing healthier alternatives, such as unprocessed fruit and natural yoghurt.

Over the next four decades, the most substantial population growth is projected to occur among individuals aged 65 and above(1). The ageing process is associated with physiological alterations that adversely affect body systems(2). Evidence supports the recommendation for higher protein intake in older adults to mitigate musculoskeletal deterioration(3). Physical activity programmes offer a valuable means of enhancing physical function in older individuals, providing a strategic setting for delivering interventions for healthy ageing(4). The aim of this investigation was to examine changes in protein intake and handgrip strength over 3 years in a population of adults attending a community exercise programme.

This is a rolling study, recruiting participants from an over 60s exercise class in the North West of the UK. Dietary intake assessed using multiple 24 hour recalls and analysed using Nutritics™ software. Grip strength was assessed using a Takei-5401 digital dynamometer. Grip strength was assessed with participants seated, maintaining a 90- degree angle at the elbow and a neutral forearm position. Mean grip strength was compared to age- and sex-matched 50th centile values(5) using a Wilcoxon Signed-Rank tests. Protein intake (g/d) was compared against calculated recommended amounts based on recommended intakes of 0.75 g/kg bodyweight(6), and higher values of 1.0 g/kg(7) and 1.2 g/kg(8) bodyweight using Wilcoxon Signed-Rank tests.

From a total of 60 participants, 20 individuals participated in year 1, 24 in year 2, and 28 in year 3. Mean grip strength in years 1, 2 and 3 was 19.7 ± 7.1 kg, 21.9 ± 7.6 kg, and 18.6 ± 6.2 kg, respectively, with no significant differences between years (p = 0.242). Mean grip strength in year 3 was significantly lower than the age- and sex-matched values (19.1 ± 7.0 kg vs. 25.0, p < 0.001, respectively). Mean daily protein intake in year 1, year 2 and year 3 was 64.5 ± 31.1 g, 64.9 ± 23.5 g and 63.7 ± 27.6 g, respectively with no significant difference between years (p = 0.472). There was no significant difference between current protein intake and calculated amounts using 0.75 g/kg bodyweight (63.7 ± 27.6 g/d vs. 48.2 ± 6.6 g/d, p = 0.064, respectively). Similarly, current intake did not significantly differ compared to calculated amounts using 1.0 g/kg bodyweight (63.7 ± 27.6 g/d vs. 64.3 ± 8.7, p= 0.469, respectively). Protein intake was significantly below the amount calculated based on 1.2 g/kg bodyweight (63.7 ± 27.6 g/d vs. 77.2 ± 10.5, p = 0.027, respectively).

Grip strength values were significantly below average for participants age and sex, and protein intake is significantly below calculated values for older adults engaging in physical activity. Future initiatives should reinforce the importance of strength training in this group, in addition to improving protein intake.

Iodine is essential for thyroid hormone production, playing a key role in growth, development, and metabolism(1). Deficiency during pregnancy can lead to impaired cognitive development in offspring(2). Recent UK studies have identified iodine deficiency among schoolgirls, women of reproductive age, and pregnant women(3). With no national iodine prophylaxis program in place, public awareness and knowledge are crucial for ensuring adequate intake and preventing deficiency-related health risks. Previous research suggests that iodine knowledge is positively associated with iodine intake, highlighting the importance of improving public understanding to support sufficient consumption(4).

Therefore, this study aimed to assess iodine knowledge and awareness among UK adults.

A cross-sectional survey was conducted using Qualtrics as part of a larger ongoing study involving UK adults (≥18 years). The questionnaire collected demographic data and assessed knowledge and awareness of iodine, calcium, iron, and folic acid, including their roles and dietary sources. Responses were analysed as a secondary dataset.

To date, 110 participants have completed the survey, with 74% identifying as female and 69% aged 18–44 years. Over half (52%) had studied nutrition, and 14% followed a vegetarian or vegan diet. Participants showed strong interest in nutrition, scoring an average of 6.3 out of 7 on a Likert scale. Overall, 84% were aware of iodine, compared to 98% for calcium, 96% for iron, and 88% for folic acid. However, confidence in obtaining sufficient iodine was lower (mean score: 3.6/7) than for calcium (5.1/7), iron (5.0/7), and folic acid (3.9/7). Regarding iodine knowledge, 83% of participants identified at least one role of iodine, and 82% named at least one dietary source. For comparison, recognition was higher for iron (96% role, 94% source) and calcium (98% role, 98% source), while folic acid had lower recognition for sources (80% role, 66% source). Participants correctly identified a mean of two iodine roles and two dietary sources, similar to iron (2/4 roles, 2/4 sources) and folic acid (2/3 roles, 1/3 sources), but lower than calcium (2/2 roles, 2/4 sources).

Most participants were aware of iodine and could name at least one key function and source. However, confidence in achieving adequate intake was low, suggesting gaps in dietary guidance and public health messaging. Given that over half had studied nutrition, their knowledge may not reflect that of the general population. To address this, targeted public health initiatives and clearer dietary recommendations are needed to improve iodine awareness and reduce the risk of deficiency-related health issues in the UK.

Low fruit and vegetable (FV) intake is a public health concern in Malta, where more than one in four adults are living with obesity and only approximately 12% meet the recommended five-a-day intake (1). Socioeconomic disparities can contribute to a poor diet, with international evidence pointing to disadvantaged groups consuming fewer FV (2). The main aims of this local study were to assess FV intakes, perceptions and drivers including barriers, among adults residing in Malta.

This cross-sectional study used an anonymised, convenience sampling design with an online survey (via Google Forms) disseminated on social networks in April-June 2024. The questionnaire (33 items) covered demographics, FV consumption frequency, barriers and suggested improvements. Ethical approval was obtained from the University’s Faculty Research Ethics Committee (FREC ID: FHS-2023-00664). Chi-square tests (or Fisher- Freeman-Halton Exact tests) and Spearman’s correlations were utilised for analysis, and with cross-tabulations used for suggestions for increased consumption.

315 respondents returned the survey (mean age 44.5 years, range 18–65 years; 72% female) and with a mean body mass index (BMI) of 26.4 kg/m2 (SD= 5.66). Mean daily consumption was 1.7 and 1.8 FV portions respectively. Age was positively correlated with fruit intake (p=0.001), with older adults consuming fruit more frequently, but vegetable intake showed no significant correlation with age (p=0.39). Participants in lower income brackets were significantly more likely to report cost as a barrier to FV consumption (p=0.001) than those in higher-incomes. Comparing two districts with contrasting high and low-at-risk-of-poverty (ARP) rates classified according to 2022 statistics (National Statistics Office, NSO, 2023)(3), higher proportions of Northern Harbour respondents had higher incomes despite living in a higher ARP district, and reported earning over €50.1k annually (30.7%) compared to 21.9% in the South Eastern (low-ARP) district, whereas participants earning between €15.1–€20k were more represented in the South Eastern district (21.9%) than in Northern Harbour (1.8%). These income differences were significant (p=0.005). Suggested community improvements for FV access based on income levels revealed that a majority of lower-income participants looked for lower prices (55.6% in <€10k income bracket). In contrast, lower proportions of higher-income participants were concerned with cost (40.7% in >€50.1k bracket) and a quarter reported no community improvements needed. Cost was more frequently reported as a barrier to FV consumption (p<0.001) among non-EU participants (44.4%) and Maltese participants (41.3%) compared to other EU nationals (14.3%).

In conclusion, Maltese adults’ FV intakes fall short of dietary recommendations, and affordability barriers affect those in less affluent groups, reflecting socioeconomic barriers exist for FV consumption. There is a need to focus on targeted approaches such as providing subsidies for low-income pockets and different age groups within communities and different nationalities, regardless of district, in an effort to improve FV consumption in Malta.

Obesity affects 1 in 8 people(1). Mobile apps offer a convenient and potentially impactful solution for weight management(2). However, knowledge of app quality and key app characteristics supporting weight loss is unclear. Most studies have focused only on popular apps(3) or certain user groups(4). The aim of this study was to review studies that evaluated the quality of weight loss apps and identify tools or methods that they used.

A systematic review was conducted to assess studies evaluating weight loss apps and identify tools or methods for quality measurement, following PRISMA guidelines(5).

Eligibility criteria included studies published within the last five years, explicitly evaluating weight loss apps, focusing on adults, and written in English from four databases: PubMed, Embase, Medline, and Web of Science. Studies were excluded if they involved non-digital weight loss interventions, evaluated other clinical patients, or were non-original research (e.g., reviews, meta-analyses, conference papers, or reports). After selecting the final included studies, reviewers extracted tools/methods to evaluate the quality of each app and synthesized the findings to identify the evaluation tools/methods used and key features of the weight loss apps.

From a total of 567 articles, we identified 13 relevant studies and 47 apps. Half of the studies were conducted in Asian countries, including China, India, Indonesia, Lebanon, and Saudi Arabia. The rest took place in individual countries across various continents, such as Australia, Europe, and North America. Apple’s iOS was the most used platform in these studies, appearing in six studies (46%), followed by Android in four studies (31%). Only one study (8%) utilized both platforms, while two studies (15%) did not specify the platform used. Out of the 13 studies, ten evaluation tools/methods were used to measure app quality: Mobile App Rating Scale (MARS) (n=4), semi-structured interview (n=2), System Usability Scale (SUS) (n=2), own-questionnaire (n=2). Other evaluation methods used less commonly were quantitative indicators (n=1), EVALAPPS (n=1), Evidence-based Strategies (EBS) Assessment (n=1), six sigma (n=1), text-mining approaches (n=1) and Taxonomy Behaviour Change Techniques (BCTs) (n=1). One study might use more than one tool/method.

Despite the growth of weight loss apps in the market, the evidence base is still limited with only 46 apps having been formally evaluated for app quality. The tools and methods used to evaluate the quality of weight loss apps are diverse. Ten common evaluation tools or methods have been identified, and MARS is the most widely utilised, following by SUS, and own-questionnaire.

Traditional dietary assessment methods, such as food diaries, are limited by high participant burden and misreporting(1). Digital tools, such as wearable cameras, offer an alternative reducing reliance on self-logging, but concerns remain around accuracy, researcher burden, and privacy(2-3). AI-powered photologging, using vision-based systems for food identification and nutrient analysis via smartphone meal capture, provides a low-burden solution that goes beyond tracking intake. By analysing meal composition and variety, it enables assessment of diet quality and diversity, shifting the focus beyond nutrient quantity to a comprehensive understanding of dietary patterns. The aim of this study was to evaluate the accuracy of an AI-powered photologging system in identifying food groups and estimating nutrient content from meal photographs, compared to traditional weighed food logs.

A total of 10,000 meals from 2,124 individuals were analysed from the PREDICT 1 (NCT03479866) and PREDICT 2 (NCT03983733) cohorts (UK and US). Meal photographs were processed using large language model (LLM)-based image analysis and compared against weighed food logs. For ingredient retrieval, we compared food groups (n=77) of retrieved and suggested ingredients. Model performance was evaluated using precision (correctly retrieved groups), recall (proportion of true groups retrieved), and F1 score (harmonic mean of precision and recall). Metrics are scored on a scale (0 to 1), with higher values indicating better performance. Accuracy of nutrient estimates were compared using the Wilcoxon Signed-Rank Test.

Top performing food groups (excluding alcohol) by F1 score (95% CI) included “tea and coffee” (0.88 [0.86, 0.90]), “vegetables” (0.87 [0.85, 0.89]), and “baked beans” (0.84 [0.61, 1.00]). Lower performance was seen for “plant milk” (0.13 [0.07, 0.18]), “soup” (0.07 [0.00, 0.20]), and “hot chocolate” (0.07 [0.00, 0.19]). In the UK and US cohorts respectively, precision by meal (95% CI) was 0.72 (0.74, 0.73), 0.65 (0.64, 0.66); recall was 0.75 (0.74, 0.76), 0.73 (0.72, 0.74); and F1 score was 0.71 (0.71, 0.75), 0.66 (0.65, 0.67). Small differences (95% CI, effect size r = 0.047 to 0.172) were observed for all macronutrients per meal: calories +139 kcal (95% CI: 134, 144), protein +6.11g (5.83, 6.39), carbohydrates +15.6g (14.9, 16.3), fat +7.89g (7.48, 8.33), fibre +2.30g (2.19, 2.42), sodium +0.23g (0.22, 0.25), and sugar +6.83g (6.49, 7.17).

Preliminary results demonstrate that smartphone-based photologging with LLMs can accurately identify ingredients and estimate nutrients. This provides a valuable solution to dietary assessment, in a real-world setting, in the era of smartphone apps. A key limitation is the sole use of a proprietary dataset and internal food groups; future work will benchmark performance on public datasets for broader validation.

Functional dairy-derived ingredients, including whey protein (WP) and milk fat globule membrane (MFGM), have the potential to improve markers of cardiovascular disease (CVD) and broader cardiometabolic disease risk(1,2). WP supplementation has been shown to regulate fasting lipid profiles(2). Similarly, growing evidence suggests that MFGM, or its bioactive milk polar lipids (MPLs), may contribute to lipid regulation(1). However, the potential synergistic effects of WP and MFGM on fasting blood lipid profiles remain unclear, particularly in ‘at risk’ populations. Hence, we assessed the impact of short-term WP-enriched MFGM supplementation on fasting circulating low-density lipoprotein cholesterol (LDL-C) (primary outcome) and several secondary outcomes [serum total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), triacylglycerol (TAG), glucose, and BMI] in middle-to-older aged adults living with overweight and at moderate risk for CVD.

In a double-blind, randomised, placebo-controlled crossover trial (ClinicalTrials.gov: NCT05939544), 17 participants (9 males; mean ± SD: age: 60 ± 7 y; BMI: 29.9 ± 4.6 kg/m2; TC: 6.06 ± 0.95 mmol/L) received 4-week daily WP-(49.6 g total protein) enriched MFGM (4.7 g MPL) supplement or an isocaloric, WP-based, protein-matched placebo, separated by a 4-week washout. Supplements were coded as A or B to maintain blinding. Fasting serum lipids and glucose were assessed pre- and post-intervention using spectrophotometric assays, with LDL-C estimated using the Friedewald equation.

Treatment effects were analysed using linear mixed models, adjusted for baseline, period, sequence, sex, age, and BMI, with data presented as estimated marginal means with 95% CIs for change-from-baseline.

There was no differential effect of treatment on the primary or secondary outcomes. However, relative to baseline, both treatments significantly reduced serum LDL-C (Treatment A: -0.28 mmol/L; 95% CI: -0.42, -0.14; Treatment B: -0.32 mmol/L; 95% CI: - 0.46, -0.18; P-treatment = 0.9604). According to epidemiological data(3), these reductions correspond to an estimated 10.3% decrease in CVD risk for Treatment A, and 11.9% for Treatment B. Similarly, both treatments significantly reduced TC (Treatment A: -0.34 mmol/L; 95% CI: -0.49, -0.19; Treatment B: -0.36 mmol/L; 95% CI: -0.51, -0.21; P-treatment = 0.9966) as well as the LDL-C:HDL-C ratio from baseline (Treatment A: -0.15; 95% CI: - 0.27, -0.02; Treatment B: -0.19 mmol/L; 95% CI: -0.31, -0.06; P-treatment = 0.9408). The TC:HDL-C ratio decreased significantly after Treatment B (-0.23; 95% CI: -0.40, -0.07) but not after Treatment A (-0.15; 95% CI: -0.31, 0.02; P-treatment = 0.6963).

Preliminary data suggest that WP supplementation with and without MFGM content benefits the fasting cholesterol profile in middle-to-older aged adults at moderate CVD risk, primarily driven by reductions in circulating LDL-C. However, since small dense LDL particles may be more predictive of coronary heart disease risk than LDL-C(4), further analysis will determine whether these reductions are accompanied by favourable shifts in LDL particle size and subclass phenotype.

In 2015, Public Health England challenged the food industry to reduce the free-sugars content of their sweetened products by 2020. However, whilst there has been some success in reformulating sugar-sweetened beverages, breakfast cereals and dairy products to reduce their sugars content, the contribution of sucrose to the taste and texture of sweetened baked goods and confectionery has been difficult to replace using readily available non-nutritive sweeteners(1). D-allulose, a C3-epimer of fructose with low available energy content(2) and similar physicochemical properties to sucrose, is a candidate for replacing sucrose and glucose in sweetened foods to reduce energy content and glycaemic load. However, the incorporation of D-allulose into sweetened high- carbohydrate food products could confer additional health benefits. In vitro, D-allulose appears to compete with glucose at GLUT2 on the enterocyte basolateral membrane(3) (slowing glucose permeation) and stimulate glucokinase translocation; increasing glycogen synthesis in hepatocytes(4) and insulin secretion in β- cells(5), with postprandial glycaemia being attenuated in humans after D-allulose consumption in a drink alongside foods and drinks containing glucose(6). However, there is limited information concerning glucose profile and insulin secretion when D-allulose is integrated into consumed foods. The study aimed to investigate the effects of D-allulose consumption (within a high-carbohydrate breakfast) on glycaemia, insulinaemia and C- peptide concentration in healthy adults.

This randomised, double-blinded, placebo-controlled, crossover study investigated the effects of D-allulose consumption (within a high-carbohydrate breakfast) on postprandial BG, serum insulin and C-peptide concentrations in twelve healthy young (19-26y), non- obese adults (6M:6F). A high glycaemic index porridge, sweetened with 10g glucose and either 15g of D-allulose or 0.06g sodium saccharin (matched-sweetness control), were consumed across two visits. BG, insulin and C-peptide were measured when fasted and at timepoints across 180 minutes following test meals. Single measurements were compared between visits using paired students t-test or Wilcoxon signed rank test, with comparisons in variables measured at more than one timepoint carried out using 2-way ANOVA with repeated measures.

Peak concentration, the postprandial incremental response and net incremental area- under-curves (iAUC180) across 180-minutes for BG and insulin did not differ between meals.However, incremental BG response differed in the second half of the measurement period (Time x Meal: P<0.001; ηp2= 0.386), with this variable being lower at 90min (Control: 057 ± 0.59 mmol.l-1, D-allulose: 0.12 ± 0.57 mmol.l-1) and 105min (Control: 0.54 ± 0.68 mmol.l-1, D- allulose: -0.02 ± 0.47 mmol.l-1) after D-allulose consumption (both P<0.05). Moreover, C-peptide iAUC180 was lower after D-allulose consumption (Control: 135 ± 62 nmol. l-1.180min, D-allulose: 83 ± 24 nmol.l-1.180min; P<0.05).

In young, healthy individuals, the addition of D-allulose to a standardised porridge breakfast reduced BG in the late postprandial period, but did not suppress the initial hyperglycaemic response to eating. Moreover, D-allulose consumption did not enhance insulin secretion, as described in vitro.

This abstract was awarded the student prize for best oral presentation.

Shift work is integral to the operational function of emergency service and first responder professions. However, it is associated with health consequences due to chronic disruptions in circadian rhythms,(1) sleep patterns(2) and less healthy diets.(3-4) Modifiable health behaviour interventions, such as improving diet quality, may be effective to prevent, mitigate or delay the onset of non-communicable diseases linked to shift work.(5) However, there is a lack of consensus on evidence-based guidelines.(3) This review aims to evaluate the evidence to support nutritional interventions in this population.

A systematic review (PROSPERO CRD42023421400) was conducted to evaluate the literature that may inform dietary guidance for shift workers. Four databases were searched (Embase, Cochrane Library, Web of Science, PubMed). An additional three databases (Police MyAthens, ProQuest, Clinical Trials registries) were searched for relevant grey literature alongside a physical search at the National Police Library. Studies were screened by two researchers and included if of a randomised controlled trial (RCT), crossover-RCT, observational study design, conducted in free-living shiftwork populations or laboratory-controlled shiftwork setting. Papers were accepted where the intervention included a dietary component, and health-related outcomes were reported. Quality assessment was assessed using the Cochrane Risk of Bias Tools. Observational studies were evaluated using the Ottawa Scale.

From the 6909 articles retrieved, 43 met the inclusion criteria. Most articles reported using a crossover design (49%), followed by observational studies (33%). Where specified, most studies involved free-living participants (67%) and were carried out with nursing and healthcare professionals (40%). Of included studies, 30% were conducted under simulated conditions. Only 9% of studies were conducted in first responder groups. Years in shift work were often not reported (40%) and, likely due to the prevalence of simulated protocols, a moderate number of studies involved participants with no shift work experience (28%). The quality assessment highlighted that 66% of the included papers were judged to be of concern (15%) or a high risk of bias (51%), signifying challenges to conducting research in shift working populations.

The most frequently reported intervention components were Time-Restricted Eating (21%), macronutrient adjustments (21%), and food diaries (19%). The most frequently reported outcomes were cardiometabolic health (39.5%), cognitive performance (27.9%), and sleep quality (11.6%).

Heterogeneity in interventions, outcome measures and reporting across studies made it difficult to synthesise findings to inform shift worker dietary guidelines. There was an under representation of studies conducted in first responder occupations and limited studies conducted in the UK. The high risk of bias re-iterates a requirement for more rigorous research to understand the complex relationship between shift work and first responders’ health. Addressing these limitations will help contextualise findings and inform development of evidence-based dietary strategies to mitigate the adverse health effects of shift work in this critical workforce.

The EAT-Lancet Commission’s “Planetary Health Diet” (PHD) aims to optimise population health and environmental sustainability by promoting a plant-forward diet with animal products consumed in moderation(1). The UK’s Eatwell Guide provides recommendations for key nutrients and food groups to achieve a healthy, balanced diet; greater adherence is associated with environmental benefits(2). This secondary analysis examines the relationships between PHD adherence, food group intakes and compliance with the Eatwell Guide in UK adults.

Data from disease-free UK adults aged ≥18 years (n=452) were pooled from five cross- sectional analyses that recorded habitual dietary intake using the eNutri food frequency questionnaire, which generated nutrient and food group data(3). EAT-Lancet Index scores were calculated(4) for each participant then stratified into quartiles (Q), with the highest scores in Q4 (representing greater adherence to the PHD). Adherence to the 9 Eatwell Guide recommendations were determined for each quartile then classified as ‘very low’ (0– 2 recommendations met), ‘low’ (3–4) or ‘intermediate-to-high’ (5–9) (2). ANCOVA (adjusted for sex, age, physical activity, ethnicity, employment status, and body mass index (BMI)) compared the mean daily intakes of 17 food groups across quartiles. If significant, pairwise comparisons with Bonferroni correction were determined. P values ≤0.01 were considered significant for all.

Study participants had a mean (SD) age of 44 (19) years and a BMI of 25.7 (6.0) kg/m2 and 79.6% were female. Adherence to the Eatwell Guide was very low in Q1 and Q2, low in Q3 and intermediate-to-high in Q4 (where 5 out of the 9 recommendations were met).

Compared to Q1, higher adherence to the PHD (Q4) was associated with higher intakes of ‘fruits and vegetables’ (+408 g/d), ‘pulses’ (+25.0 g/d), ‘whole grains’(+29.2 g/d), ‘nuts and seeds’(+15.8 g/d) ‘plant-based meat alternatives’ (+14.3 g/d) and ‘plant-based dairy alternatives’ (+110 g/d) (all p≤0.001). In contrast, Q4 had lower intakes of ‘eggs’ (-17.0 g/d), ‘potatoes’(-50.5 g/d), ‘poultry’ (-38.1 g/d), ‘red meat’(-40.4 g/d), ‘processed meat’(-22.5 g/d), ‘refined grains’ (-65.0 g/d) and ‘dairy products’ (-110 g/d) relative to Q1 (all p≤0.001). Although intakes of ‘unsaturated fats and oils’ and ‘fish and other seafood’ were highest in Q4, neither was significantly different from the other quartiles.

Greater adherence to the PHD was associated with higher intakes of plant-based foods (including a two-fold higher intake in fruits and vegetables), and lower consumption of animal products, notably a five-fold lower intake of red meat. Moreover, UK adults whose diets more closely reflected the PHD also met a higher proportion of Eatwell Guide recommendations. These findings suggest that closer adherence to the PHD aligns with greater compliance to UK dietary guidelines (Eatwell Guide), reflecting a more favorable dietary pattern.

Evidence-based nutrition policies designed to enhance the nutrition-related health of the population depend on accurate data collected through dietary assessments at both individual and community levels (1). There is a need for a comprehensive food composition database specific to the Turkish population, including cultural dishes, to accurately assess nutrient intake, formulate dietary guidelines, and support nutrition research. myfood24 is a rapid, user-friendly online dietary assessment tool utilised within research, teaching, and healthcare contexts (2). The myfood24 system has previously been adapted into various languages through modifications to food databases, functionality, and interface layout; however, no Turkish adaptation currently exists. This study aims to develop a Turkish- adapted version of myfood24, a fully automated and web-based dietary assessment tool using the 24-hour dietary recall method.

Food composition information was compiled from multiple sources (3-7), including existing food composition tables, relevant research articles, and nutrient labels obtained from packaged food products. The adaptation process for the Turkish version of myfood24 involved several clearly defined steps: identification of food items, data cleaning, translation, assigning portion sizes, and quality checks. Finally, the database was completed in Access software in line with the established myfood24 guidelines.

The resulting dataset contained a total of 2,701 food items along with 110 nutrient components. These food items were systematically organised into 38 main categories and further divided into 93 subcategories. Energy and macronutrient content for a standard serving size of selected traditional Turkish dishes were determined as follows: ‘Lentil soup’ contained 3.9 g protein, 1.7 g fat, 8.8 g carbohydrate, and 64 kcal energy; ‘Lahmacun’ provided 10 g protein, 10.3 g fat, 25.2 g carbohydrate, and 228 kcal; ‘Menemen’ included 10.3 g protein, 13.2 g fat, 1.5 g carbohydrate, and 165 kcal; ‘Shish kebab’ had 13.6 g protein, 1.1 g fat, 15.4 g carbohydrate, and 149 kcal; and ‘Baklava’ provided 6.7 g protein, 25.1 g fat, 54.1g carbohydrate, and 456 kcal energy.

In conclusion, the Turkish version of myfood24 represents the first comprehensive online dietary assessment tool specifically designed for Turkish-speaking populations, including culturally relevant dishes, facilitating nutritional epidemiology research and enabling cross- country dietary comparisons.